Normally I'm a lurker and don't participate in anything on the internet but this recipe was so good and so easy I had to chime in an say something The whole process took me an hour from buying the ingredients to eating. Just following the directions made a delicious soup that even my dad loved. Good job Eatingwell! =)
I made only one change plant based chez. This is old world Italian cooking at it's best! When the peasants made this they did not have the luxury of added ingredients! The cheese was pungent not a scrape was wasted! After the 'stale' bread was rubbed the remainder of garlic was added to the pot. The stock was homemade the beans grown and cooked from scratch. May I make one suggestion if you are planning to make this find a store that grates hard cheese in house! When breaking down the barrels/wheels they cut off the rind some even 'gasp' throw it out!! If you do not see the 'pieces' of rind in the case ask for it. You will be amazed at the difference it makes!!! Please take this advise from an old Cheese Monger! I have made this dish many time will continue to make it!raf
I made it to the recipe and used baby arugula. This is one of my favorites soup recipes by far! I know a reviewer said it was bland. I loved that it wasn t drenched in sodium like soups tend to be. I thought I may have to add a tiny bit of salt but it doesn t need it at all. I might add a little cumin next time that s it!
I did read reviews that the recipe was bland. I made a couple of happy mistakes. The first was cooking the noodles halfway by themselves so I added them to 6 cups of low sodium broth and omitted the extra 2 cups of water this probably enhanced the broth. I did not have nutmeg so I used pumpkin spice but it came out faster than anticipated and I ended up with about 1/2 to 1 tsp of pumpkin spice and this resulted in a delicious broth. I also added 1 clove of finely chopped garlic but really didn't taste it. There was a lot of flavor packed in. My teenage son and husband also really liked this soup.
This has become one of my families favorite soups. We have made it so many times I cant even count. As with all soups you have to start with a good stock! We don't add the lemon at the end we garnish each bowl with a little bit to taste so its fresh and not dulled by over cooking. Its absolutely fabulous.
It was tasteless I used all the ingredients mentioned but I substituted the vegetable for some generic bagged greens. It tasted alright but I had to add extra spice like curry and stock cubes to bring out the flavour. Pros: Very quick and easy to make Cons: Tasteless
Quick and delicious! I absolutely LOVE this recipe! I didn't have chickpeas or arugula on hand so I used spinach and added diced tomatoes instead. I also added some italian spices and garlic powder. Of course I would add minced garlic if I had any. Fantastic soup!
Good Weeknight Soup I used more nutmeg and probably could have used more pepper but over all it turned out well. My husband loved it. I added the entire can of chickopeas and think next time I'll toss in some garlic or maybe a shallot. Pros: Easy to make Cons: Needs a little more flavor
Great quick soup I've made this soup twice now and it's a really good hearty soup. I highly suggest using the arugula and not spinach since it gives the soup more flavor. Also - you can substitute vegetable broth for the chicken broth if you add more salt. I've cooked it both ways and can't really tell the difference. Oh and definitely add garlic and a little cayenne powder.
I made this with kale (instead of arugula) and added garlic to the soup as well about 3 minced cloves. I didn't get the perfect feathery strands of egg but the flavor was good. I found barilla wheat pasta shells in medium size and added the whole can of chickpeas instead of half. I thought the chickpea texture was a little overpowering to the rest of the dish. Next time I will try it with butter beans instead. Overall a great quick recipe for a week night and it was filling. Pros: Cons:
Loved this! I was a cheapskate and added a parmesan rind at the beginning rather than grated parmesan at the end. Worked well but I did need to add salt. Also used baby arugula instead of arugula and a tiny bit of garlic. I followed cooking instructions to a tee though and my egg feathered beautifully and pasta (whole wheat orzo) was perfectly cooked just on time. A note of caution: I thought it'd be a nice idea to serve this with a salad of arugula and lemon vinaigrette -- but the soup is so delicately flavored the vinaigrette blew it out of the water. Better off serving with mild flavors or letting it be a meal in itself (which it does just fine).
I also made this with spinach because I wasn't ready to experiment with arugula on my 4 and 6 yr old picky eaters (nothing like making a meal no one will eat). And I used a 14 oz can of chickpeas - it's what I had on hand and didn't even realize the directions only called for 7 oz. Anyways my kids like it and it also got 2 thumbs up from hubby. This recipe is healthy easy yummy and is definitely a keeper. Thanks EW for yet another great recipe!
Very good and easy to make. Next time I might use spinach because the arugula was a bit bitter. Also I added more chicken broth to mine (just a personal opinion..I like more soup w/less filling!) I will definitely be making this again.
I love this soup. I use spinach instead of arugula. I lost my issue where this recipe was on and had to look up on the website. I'm making it for dinner tonight. I am all about fast and simple. Love it.
We loved this recipe. I used an entire can of chickpeas and also added some sliced celery in the beginning and thought they were great additions. It was quick and easy to make I love that it is so healthy but so tasty! We're adding this to the recipe box!
Awesome Soup This was awesome! It tastes very much like Italian soups I have had in restaurants. I did make a few changes. Like others commented I used the whole can of chickpeas. I think it's odd that this recipe calls for a 7oz can when I have only ever seen 14oz. It adds about 30-40 cals and a bit of fat per serving if you go for a whole 14oz can. I also subbed 3 tbsp better than boullion vegetarian chicken base with 8 cups boiling water for the broth/water. It was pretty salty but I like a lot of salt in my food. Side note: The new comment system and log-in is nice but the tip to "pretend you're on the debate team and make your point" is kind of silly. If I were on the debate team I would argue that this tip seems to suggest commenters wouldn't be helpful without prompting while I have always found the comments on this site to be generally helpful.:) Pros: quick easy high protein Cons: slightly salty weird portions
EXCELLENT quick dinner soup!! I added some chopped kale and swiss chard as that is what I had on hand and I also added a whole can of chick peas and 4 minced garlic cloves (I LOVE garlic) Served it with rustic whole wheat bread and wine poached pears for dessert!! YUMMERS!!
If you like scrambled eggs... The eggs scrambled and it was absolutely disgusting. I had to throw the entire pot out. I put the pot on low and waited and waited before putting the eggs in because I didn't want them to scramble. They feathered nicely at first but then as the soup sat (even with the burner off!) the eggs scrambled and things were gross. I had one bowl of the soup right after cooking and it was just okay. I was really craving egg drop soup and was sorely disappointed. What a waste. Pros: Quick. That's about it. Cons: Eggs scrambled.